OIL-FREE THREE-BEAN SALAD

FOR THE DRESSING:
1/3 cup white vinegar
3 tablespoons chicken broth, defatted
2 tablespoons white grape juice
2 tablespoons sugar
1 teaspoon celery seeds
1 clove garlic, minced
FOR THE SALAD:
1 (8-ounce) can cut waxed beans, drained
1 (8-ounce) can green beans, drained
1 (8-ounce) can red kidney beans, drained
1/2 cup finely chopped onions
1/2 cup chopped green peppers

TO MAKE THE DRESSING:
In a small bowl, stir together the vinegar, broth, juice, sugar, celery seeds and garlic.

TO MAKE THE SALAD:
In a large bowl, combine the waxed beans, green beans, kidney beans, onions and peppers. Add the dressing. Gently stir until combined.

Cover and chill in the refrigerator for 4 to 24 hours to blend the flavors, stirring often.

Serves 6
Source: Prevention